Roasted Cauliflower and Chickpea Couscous

Roasted cauliflower and chickpeas bring warm cumin and paprika flavour to quick couscous. Lemon juice and parsley are added after roasting so the finished bowls taste fresh. Spreading the vegetables out on the tray helps them brown instead of steam.

Ingredients

• 600 g cauliflower florets
• 1 × 400 g can chickpeas, drained
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp sweet paprika
• ½ tsp salt
• ¼ tsp black pepper
• 200 g dry couscous
• 250 ml hot vegetable broth
• 2 tbsp lemon juice
• 2 tbsp chopped parsley

Method

1. Heat the oven to 220°C / 425°F. Pat the drained chickpeas dry and cut cauliflower into bite-sized florets.
2. Toss cauliflower and chickpeas with olive oil, cumin, paprika, salt and pepper. Spread in one layer on a large roasting tray.
3. Roast 25–30 minutes, stirring halfway through, until cauliflower is tender with browned edges and chickpeas are lightly golden. Use two trays if the vegetables are crowded.
4. During the last five minutes of roasting, put couscous in a heatproof bowl. Pour over hot vegetable broth, cover tightly and let stand for five minutes, or follow the liquid ratio and timing on the couscous package.
5. Fluff the couscous with a fork. Fold in roasted cauliflower and chickpeas, lemon juice and chopped parsley until evenly distributed.
6. Serve warm in four bowls. The couscous should be loose and fluffy, with tender cauliflower and whole chickpeas visible.
7. Cool leftovers promptly in shallow containers and refrigerate within two hours. Eat within three days. Reheat until steaming hot throughout with a small splash of water, or serve chilled straight from the refrigerator.

Dry the chickpeas

Drain well and pat dry before coating them in oil and spices. Excess water slows browning.

Give the cauliflower space

A single roomy layer lets the edges colour. If your tray is small, divide the vegetables between two trays.

Check your couscous package

Different grain sizes absorb different amounts of liquid. The listed broth amount suits standard quick-cooking couscous; follow the package if its ratio differs.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Serve warm in four bowls. The couscous should be loose and fluffy, with tender cauliflower and whole chickpeas visible.

How should I store leftovers?

Cool leftovers promptly in shallow containers and refrigerate within two hours. Eat within three days. Reheat until steaming hot throughout with a small splash of water, or serve chilled straight from the refrigerator.